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Dairy-Free Rice Pudding
Serves 4
Time 1 hr
Rice pudding is a traditional dessert in many cultures. We've made it a bit lighter by using soy milk and maple syrup.
Special Diets:
Ingredients
- 1 cup arborio or jasmine rice
- 4 cups vanilla soymilk or almondmilk, divided
- 1/8 teaspoon fine sea salt
- 1 small cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Ground cinnamon or grated nutmeg
Method
Rinse and drain the rice.
In a medium saucepan, combine rice, 3 cups milk, salt and cinnamon stick.
Bring to a boil over medium-high heat, stirring often to prevent rice from sticking and milk from boiling over.
Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes.
Stir in the maple syrup and continue cooking, stirring often and adding more milk if necessary, for about 30 minutes more or until the rice is cooked through and has absorbed most of the milk.
Stir in raisins and remove cinnamon stick.
Serve the rice pudding warm or cool, with cinnamon or nutmeg sprinkled on top.
Nutritional Info:
Per serving: 310 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 61g carbohydrates (1g dietary fiber, 32g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup arborio or jasmine rice
- 4 cups vanilla soymilk or almondmilk, divided
- 1/8 teaspoon fine sea salt
- 1 small cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Ground cinnamon or grated nutmeg